Healthy Breakfast Casserole Recipe
Wonder what to feed kids (or adults) for a quick, healthy breakfast? (Click here for more breakfast ideas.) You can make this healthy breakfast casserole recipe ahead of time and freeze individual servings to warm up quickly in the Toaster Oven on busy mornings — I use my toaster oven all the time to avoid using the microwave. Just pop it in while getting ready, and by the time you're done, it will be ready to eat.
Judy's Breakfast Casserole
- 1 teaspoon salt
- 7 cups shredded potatoes (easy to do with the shredder attachment on the BOSCH or food processor)
- 1 onion shredded
- 1/3 cup butter, preferably pastured butter, melted
- 2 pounds sausage, fried and crumbled
- 4 cups shredded cheese
- 12 eggs (3 cups)
- 3 cups milk
- 1/4 teaspoon pepper
Mix together the salt, potatoes, onion, and butter, and press into large 11×14 glass baking dish. Bake at 425* for 1/2 hour. Sprinkle on the sausage and cheese. Whisk eggs, milk, and pepper together and pour this liquid mixture over everything. Squish your fingertips down into the bottom of the baking dish several places and then bake at 350* for about 30 minutes. Since the baking dish is nice and hot already, it doesn't take long for this egg mixture to set. For lower carbs sometimes I use 1-2 cups of spinach instead of potatoes and bake for only 15 minutes at 350* during the first part of prep.
Cool, and cut into squares. I wrap in plastic after it's room temp. Another way to freeze would be to freeze the separated squares on parchment paper and then put into a big container to keep in the freezer.
Obviously you can use all different variations of this depending on what your family loves.
Easy to pull out for a hot, easy, fast & nutritious breakfast!
HELP! Do you have more ideas for feeding picky kids and teenagers a nutritious breakfast?!
- More healthy egg recipes!
- Breakfast cereals, should we eat them?
- My favorite kitchen gadgets
- If you only take ONE daily supplement, THIS ONE should be it!
- Meal planning/kitchen tips
(Thank you for letting me post your recipe, Judy!)